I have been using a Hario TCA5 for years and hope I have gotten down the ability to make an exceptional cup of coffee with it.

I recently started using a Yama SY* in the hopes of getting a little more coffee in the morning for my wife and I. But it is proving to be very difficult? There seems to be a vast difference in the brew techniques between these two vac pots nad i was wondering if anyone had thoughts guidance on how to get an exceptional cup out of the Yama SY8?

Specifically I am having issues with:

Getting the temp high enough before infusionVery erratic behavior with the the immersion, sometimes the top chamber froths up and overflows?

I made my first batch with the TCA-D5 in quite awhile yesterday and it is superior to the Yama in every way. I do not have a reason other than all the variables, volume, water temp, etc, etc. But I just cannot make a superior cup in that Yama 8 Cup Siphon

I haven't had any of the problems you described with my Yama 8 cup vac-pot. What temp are you trying to reach? I'm not sure why yours isn't getting hot enough. I put the upper globe on the bottom right when the water begins to boil and measure a temp of approx 209F. I need to give it a few stirs to bring it down to 202F before adding the coffee. I've been getting excellent results IMHO but don't have a Hario to compare with. I did notice that the coffee tastes better when brewing a full 40 oz. pot as opposed to a 32 oz. one. When I brew 32 oz. it seems a bit more watery than I like.

I made my first batch with the TCA-D5 in quite awhile yesterday and it is superior to the Yama in every way. I do not have a reason other than all the variables, volume, water temp, etc, etc. But I just cannot make a superior cup in that Yama 8 Cup Siphon

I played with a Yama 8C Syphon for several weeks when I first got into syphon brewing but wasn't impressed with the coffee or the Yama quality. Moved on to a Hario NCA 3C & 5C tabletop with butane burners & cloth filters almost 4 years ago & have been spoiled ever since.

If temps, times, grinds, filters(?), ratios etc. & everything else is kept the same, what's left, the shape of the bowls, quality of the glass must make a difference? In that case, & if the hario is that much better than the yama, imagine how much better a cona will be!

I'm assuming the big difference between the Hario and the Yama is that the shape of the lower globe on the Hario keeps less water in the pot when everything travels to the upper globe due to its round shape. I cant see the quality of the glass making a big difference in taste. I mean, you can't taste glass, right? Temps in the upper globe of the Yama are just fine, or at least that's what the thermometer says. My Hario TCA5 should be here on Friday and I'll compare. Perhaps the larger volume of the Yama and the draw down time is another factor?

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